Make the teriyaki sauce. In a small saucepan over medium-high heat, combine sweet rice wine, soy sauce, honey, garlic and ginger. Bring to a boil and reduce heat to simmer for about 10 minutes. Meanwhile, make the slurry by whisking together the cornstarch and water. Add the slurry to the sauce and continue to simmer until the sauce thickens and reduces by about a half—about 10 minutes. Transfer to a small bowl and set aside.

Grill the salmon. Heat a grill pan over medium-high heat. Lightly brush the pan with olive oil. Season the salmon with salt and pepper on both sides, and place the fillets on the grill pan. Grill for about 3-4 minutes per side, or until desired degree of doneness. During the last minute of cooking, baste the salmon with the teriyaki sauce.

Grill pineapple slices. Wipe the grill pan clean. Heat the pan over medium-high heat and lightly brush it with olive oil. Add the pineapple slices, cooking for about 1-2 minutes per side, until the slices get some good grill marks. Set aside.

Spoon more sauce over the salmon and sprinkle sesame seeds and scallions on top. Serve fillets with grilled pineapple.

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